This Caprese salad recipe is a delicious way to use fresh peaches. Slice and serve with fresh tomatoes, olive oil, fresh mozzarella and balsamic syrup! Top with lots of basil and you’ll see why this salad tastes so good!
If there was ever a perfect summer ingredient, it would be peaches! Taking that big bite into a fresh, ripe peach is well worth having the juice dribble down your chin. Peaches are so versatile too, they can be in both sweet and savory dishes like my peach panzanella salad or this peach and blueberry cobbler.
This caprese salad recipe is a spin on the ever-so-popular Italian salad. Slices of peaches are layered with fresh mozzarella and drilled generously with olive oil and balsamic syrup. Finish the salad with a good heap of fresh torn basil leaves for that familiar Caprese taste. If you make this salad, make it large size, because it won’t last!
FAQ’s about making this Caprese salad recipe
Balsamic glaze is sweeter than balsamic vinegar. You could use balsamic vinegar for this Caprese salad recipe but don’t overdo it because the vinegar has a more intense flavor. Also add it to the salad at the last moment.
I would hold off a few days. An unripe peach lacks taste and when ripe id juicy, sweet and flavorful.
No, you can just slice them in half, but smashing them releases the juice which is important.
more great summer salads
Easy Peach Caprese Salad
- 12 ounces cherry tomatoes
- 2 tsp sea salt
- 2-3 large ripe peaches
- 8 ounce ball of fresh mozzarella
- 3-4 tbsp good quality olive oil
- 3 tbsp balsamic glaze
- sea salt and black pepper
- fresh basil leaves
- Add the cherry tomatoes to a large bowl and smash with a fork or potato masher.
- Sprinkle the sea salt over the tomatoes and set aside.
- Slice the peaches into thin slices.
- Slice the mozzarella also into thin slices and lay them on a plate or platter alternating with a slice of peach.
- You can tear any slices of mozzarella in half if they are too large or if you need to make sure you have enough to cover the plate.
- Add the smashed tomatoes and any juice that has accumulated in the bowl over the peaches and mozzarella.
- Slowly pour the olive oil over the peaches, mozzarella and tomatoes.
- Carefully drizzle some of the balsamic glaze over the salad.
- Season with sea salt and black pepper.
- Garnish with lots of fresh basil leaves.